jalepeño infused tequila

May 5th, 2009

Margaritas are my most favorite cocktail, so when Cinco de Mayo rolls around, you can bet I’m going to be prepared. I recently had a margarita that used jalepeño infused tequila and it kind of rocked my world. Since I know a thing or two about infusing booze, I figured this year I’d take it up a notch by infusing some tequila.

Infusing is so dang easy and it can really jazz up your cocktails. This tequila is a great way to start out because it’s a super quick infusion. A pretty good rule to stick by is the stronger flavor, the quicker the infusion. If you’ve ever cut a jalepeño, you know it’s nothing to mess around with. Depending on your (and perhaps your guests) spice-tolerance, you may or may not want to de-seed the peppers. I’ve tried it both ways and the seeds definitely speed up the process and make for one heck of a spicy tequila, which makes me really happy. Just slice a few peppers, toss them in a jar, pour the tequila over top and seal the jar up. If you left the seeds in, the tequila will be ready for consumption the next day. If you opted for the less spicy version, you’ll want to let the peppers infuse for a few days, since you’ll be getting less spice and more peppery flavor.

Take a straw, dip it in the booze, then put your finger over the top of the straw. The straw should have a little booze in the tip of it. Taste that and see if it’s up to your standards. If it is, strain the peppers from the tequila and shazamm, you’re ready to party. I mixed my spicy tequila with a regualr margarita and it was a spicy beast, but oh so delicious.

jalepeño infused tequila

makes 2 cups

2 jalepeños, sliced with seeds left in place*
2 cups tequila

1. Place the peppers in a mason jar or in the bottle of tequila and pour the tequila over top. Let it sit for at least a day in a dark place (like a cupboard), then open it up and give it a taste.

2. If it tastes good, strain the peppers from the tequila using a cheese cloth or strainer. Pour the liquid back in the original jar and make yourself a margarita.

*For a less spicy version, only use 1 pepper. To get just the pepper flavor with much less spice, remove the seeds.

Oh, Kelly, what a magnificent drink! Jalapeno infuzed tequila? AMAZING. I want to get my hands on one of these. I’m sorry I haven’t been around to comment. I’m in the middle of law school exams right now, but I promise I’ll make friends with my google reader again soon Have a happy Cinquo!

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